Since arriving back from (mostly) sunny Europe to freezing cold Melbourne I’ve been all about the hearty, warming winter meals. This tofu tikka masala really hit the spot and helped me feel a little less sad about my holidays being well and truly over!

I slightly adapted this recipe from one I found on one of my favourite blogs – Oh My Veggies.

Ingredients List

400g firm tofu

3tbs coconut oil

6 cloves garlic

Onion

1/4 cup tomato paste

6 cardamom pods

1/2tsp red pepper flakes

2 zucchinis

Red capsicum

2tsp fresh ginger

2tsp turmeric

1tsp garam masala

1tsp ground coriander

1tsp ground cumin

2 cans tomatoes

3 cups spinach

1 cup heavy cream

1 cup natural yoghurt

Steps

Preheat oven to 220C

Cut the tofu into cubes and place in a lightly greased tray. Bake for 25 minutes, turning once, until crispy on the outside

Meanwhile, crush the garlic and dice the onion

Heat the oil in a large heavy pot and add the garlic, onion, tomato paste and crushed cardamom pods, combine and cook for 5 minutes, stirring regularly until lightly browned

Dice the zucchini and capsicum and add to the pan, cooking for 5 minutes until softened

Add the cans of tomatoes, stir to combine all ingredients bring to the boil, then simmer for 8-10 minutes, then stir through the spinach until wilted

Add the tofu, cream and yogurt, stir to combine then simmer for 15-20 minutes until thickened, stirring occasionally

Serve with rice or naan bread and enjoy!

I know it looks like a lot of ingredients and steps but I promise it is very straightforward and they are all ingredients you are likely to have in your pantry already! The use of both cream and yoghurt makes this a much lighter version than the all-cream versions you’re likely to get in a restaurant which I think is a good idea for home cooking.

I use one can of diced tomatoes and one of whole tomatoes but whatever you have on hand is going to work just fine, it all gets simmered together anyway! Baking the tofu cubes gives them a nice crunchy exterior which adds some excellent texture to the dish. It reheats really well too, so it’s a great one to make on a Sunday evening to eat again after a long, cold Monday!

Have you tried tofu tikka masala before?

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I Spy Plum Pie is Liz, a mid-20s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life! July 4, 2016 by I Spy Plum Pie (admin) | 6 Comments